Jordan Marsh Blueberry Muffin Recipe

Recipe From Yankee Magazine
Original painting by Hall Groat, II

Original painting by Hall Groat, II

To one who has faith, no explanation is necessary. To one without faith, no explanation is possible. –Thomas Aquinas

Ingredients:

  •  1/2 cup butter
  • 2 cups unsifted flour
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups large fresh blueberries
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons sugar (for top of muffins)

Instructions:

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker’s Joy (or other non-stick spray). Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

30 Minute Rolls

snip

A dream written down with a DATE becomes a goal.  A goal broken down into STEPS becomes a plan.  A plan backed by ACTION makes your dreams come true.  –Greg S. Reid

30 Minute Rolls

 Ingredients
  • 1 cup plus 2 Tbsp warm water
  • ⅓ cup oil
  • 2 Tbsp yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 eggs
  • 3½ cups flour
  1. Preheat oven to 400 degrees.
  2. In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
  3. With a dough hook, mix in salt and eggs and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
  4. Shape dough into 12 balls and let rest for 10 minutes.
  5. Place rolls in a greased 9×13 pan or baking sheet. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.
Notes

For 3 dozen use the following measurements:

3 ½ cup warm water
1 cup oil
6 Tbsp yeast
¾ cup sugar or honey
1 ½ tsp Salt
3 eggs
10 ½ cups flour

Carolyn’s Orange Rolls

gift

“It is my hope and prayer that we may not become so caught up in the pressures of the season that we place our emphasis on the wrong things and miss the simple joys of commemorating the birth of the Holy One of Bethlehem,” –President Thomas S. Monson

I LOVE these rolls.  These rolls are very soft in texture and melt-in-mouth yummy.  I make these the night before and let them rise in the fridge all night.  They are so simple and so good.

Ingredients:

  • 3 tablespoons active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 1 cup butter, diced
  • 1/2 cup white sugar
  • 2 teaspoons salt
  • 2 cups scalded milk
  • 2 eggs, lightly beaten
  • 6 cups all-purpose flour

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.

Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.

Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.

Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.

Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.

Cream Cheese Frosting

  • 1/2 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons milk

Slow Cooker Cinnamon Rolls

I’d like to make these in my crockpot over Christmas.

These Cinnamon Rolls Are Crazy Good - With Homemade Dough You Don't Have To Wait For!!

SLOW COOKER CINNAMON ROLLS

Recipe source: 12 Tomatoes (on Facebook)

Serves 8-10

Ingredients

Dough: (or 1 batch 30-Minute Dough, optional)

  • 3 1/3 cups all-purpose flour
  • 1 1/4 cups warm water, divided
  • 2 tablespoons maple syrup
  • 3 teaspoons active dry yeast
  • 1 teaspoon salt

Filling:

  • 4 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Frosting:

  • 2 1/2 cups powdered sugar
  • 1 (3 oz.) package cream cheese, room temperature
  • 2-3 tablespoons milk or heavy cream
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Directions

  1. In a small glass, pour yeast into 1/2 cup warm water and stir together. Let sit 5-10 minutes, or until mixture is frothy.
  2. Combine 2 1/2 cups flour, yeast mixture and remaining warm water, maple syrup and salt in a large bowl or mixer.
  3. Mix until a shaggy dough comes together, gradually adding more flour until dough is smooth.
  4. Let dough rest 10 minutes, then turn out onto a lightly floured surface.
  5. For the filling: whisk together brown sugar, sugar, cinnamon and nutmeg in a small bowl and set aside.
  6. Roll dough out to a large rectangle of 1/8-inch thickness and trim off uneven edges.
  7. Brush melted butter over the dough, leaving a 1/4-inch border around the edges, then sprinkle cinnamon sugar mixture evenly over the butter.
  8. Take the long side of the dough and tightly roll it away from yourself to create a long log.
  9. Pinch the seam firmly so the edges stay together, then cut off a small piece from both sides so the edges are even.
  10. Cut roll into 8-10 equal pieces, line your slow cooker with aluminum foil, and place cinnamon buns swirl side up in the foil.
  11. Layer up two layers of paper towels and place them over the slow cooker. Put the lid on and turn slow cooker on HIGH. Cook for 1 1/2-2 hours.Note: begin checking rolls at 90 minutes to see if they’re still doughy or not.
  12. For the frosting: in a large bowl or mixer, cream together cream cheese, butter and vanilla extract until creamy.
  13. Alternate between adding powdered sugar and heavy cream until desired sweetness and consistency is reached.
  14. Extract aluminum foil from slow cooker and transfer cinnamon rolls to serving platter. Drizzle frosting over the top and enjoy!

Recipe adapted from Creme de la Crumb

Lion House Dinner Rolls

Thanksgiving11

by  | Sep. 18, 2009

 Lion House Dinner Rolls
  • 2 cups warm water (110 to 115° F)
  • 2/3 cup nonfat dry milk
  • 2 tablespoons active dry yeast
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1/3 cup butter, shortening, or margarine
  • 1 egg
  • 5 to 5 1/2 cup all-purpose flour or bread flour
  • 1/2 cup butter, melted

In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

 

Grandmother’s Buttermilk Cornbread

thanks

I got this recipe sweet-tasting cornbread recipe is from my friend Shauna, who got it here.

Ingredients

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Downeast Maine Pumpkin Bread

Thanksgiving9

Downeast Maine Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.  In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into the prepared pans.  Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Carolyn’s Orange Rolls

 

Thanksgiving17

Carolyn’s Orange Rolls

  • 3 tablespoons active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 1 cup butter, diced
  • 1/2 cup white sugar
  • 2 teaspoons salt
  • 2 cups scalded milk
  • 2 egg, lightly beaten
  • 6 cups all-purpose flour
  • 14 tablespoons butter, softened
  • 1 cup white sugar
  • 3 tablespoons grated orange zest

Directions:

  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
  2. Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
  3. Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
  4. Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
  5. Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.

Icing for Rolls:

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 cups confectioners’ sugar
  • 1-1/2 teaspoons milk
  • 1/2 teaspoon pure vanilla extract

World’s Best Dinner Rolls

“None of us knows what might happen even the next minute, yet still we go forward. Because we trust. Because we have Faith.” –Paulo Coelho

This recipe makes 24 rolls – Recipe source
Ingredients
  1. 2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
  2. ½ cup + 1 tablespoon sugar, divided
  3. 1/3 cup (5 1/3 tablespoons) butter
  4. 2 teaspoons kosher salt
  5. 2 packages active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
  6. 2/3 cup warm (105-115-degree) water
  7. 8-9 cups all-purpose flour
  8. 3 beaten eggs
Instructions
  1. Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.
  2. While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.
  3. In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
  4. Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.
  5. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
  6. Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
  7. Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
  8. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
  9. Bake for 15-18 minutes or until golden-brown.
  10. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

Amish Cinnamon Bread

Amish Cinnamon Bread

Memphis Beat's photo.

It only seems as if you’re doing something when you worry. — Lucy Maud Montgomery

I got this recipe off a friend’s Facebook page.  Click here for what looks like the original source.

AMISH CINNAMON BREAD
No kneading, you just mix it up and bake it.
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.